Chicken Taco Recipe
Tacos have been a staple of Mexican cuisine for centuries, with roots tracing back to indigenous cultures like the Aztecs, who first introduced the concept of using corn tortillas as a vessel for various fillings.
Equipment
- Skillet or grill pan
- Mixing bowls
- Tongs or spatula
- Knife and cutting board
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Optional toppings: shredded lettuce, diced tomatoes, sliced avocado, grated cheese, sour cream, salsa
Instructions
- To make a marinade, combine olive oil, salt, pepper, chili powder, cumin, garlic powder, and onion powder in a bowl.
- Make sure the chicken breasts are properly coated after adding them to the marinade. Let it marinate in the fridge for a minimum of half an hour.
- A grill pan or skillet should be heated to medium heat. Cook the chicken breasts until they are cooked through, about 6–7 minutes per side.
- Before slicing the chicken into strips, take it out of the skillet and give it a few minutes to rest.
- For about 30 seconds on each side, reheat the tortillas in the skillet. Place the chicken strips on the tortillas and top with any toppings you choose to assemble your tacos.